Vegan Shanghai Shao Mai (Sticky Rice Dumpling)

woonheng.com

Callie

2 cups glutinous rice (I used Thai glutinous rice)

1-inch piece ginger

10 dried shiitake mushrooms rehydrated in hot water until soft

1 cup fresh or canned bamboo shoots

3 tablespoons neutral oil such as vegetable or grapeseed

3 tablespoon dark soy sauce

2 tablespoons Shaoxing wine

2 tablespoons vegan oyster sauce

1 tablespoon granulated sugar

2 teaspoons umami seasoning such as Yondu, plus more to taste

½ teaspoon kosher salt plus more to taste

1 dash white pepper

50 round dumpling wrappers at room temperature

Directions at woonheng.com

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